Garlic Tomato Pasta with Capsicum Medley

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water.

2.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

3.Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.

4.Stir in the diced tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Cook for about 5-7 minutes, until the tomatoes start to break down and create a sauce.

5.While the sauce is cooking, preheat your oven to 200°C (400°F). Spread the diced capsicum on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 15-20 minutes until tender and slightly charred.

6.Once the tomato sauce has thickened, add the cooked pasta to the skillet. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.

7.Gently fold in the roasted capsicum and mix well to incorporate all the flavors.

8.Serve the pasta hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.